I have a funny story to share with everyone that did not turn out to be a complete disaster. My husband's family was here for the weekend and our dinner plan for Saturday night was
BBQ Chicken on the Grill
Fresh Corn
Southern Collard Greens
Garlic Rolls
Fresh Corn
Southern Collard Greens
Garlic Rolls
My husband put all the chicken pieces onto the top rack of the grill on a low setting to cook it very slow. He then went upstairs to spend time with his parents. I was preparing the side dishes in the kitchen when I looked outside and saw flames shooting out of the side of the grill. I screamed upstairs for my husband, who soon discovered the chicken was on fire (or at least most of it). He was able to salvage the meat inside some of the pieces of chicken, but a few of them were completely black to the bone.
My husband is an awesome cook and an even better grill master, but we all have those days when things just don't seem to work out the way we hoped.
Needless to say, we had to purchase grilled chicken elsewhere and the dinner turned out to be fantastic.
I used the salvaged pieces of chicken to make chicken taquitos and here is the recipe.
My husband is an awesome cook and an even better grill master, but we all have those days when things just don't seem to work out the way we hoped.
Needless to say, we had to purchase grilled chicken elsewhere and the dinner turned out to be fantastic.
I used the salvaged pieces of chicken to make chicken taquitos and here is the recipe.
Chicken Taquitos (Baked)
Ingredients:
3 to 4 cups of leftover or rotisserie chicken
1/2 cup of onion
1/4 cup of green pepper
1 to 2 cloves of garlic (minced)
1 tbsp of olive oil
2 tbsp of homemade taco seasoning or store-bought
1/4 cup of vegetable or chicken broth
7 oz of salsa
1/2 cup of cheddar, monterey jack or mexican cheese
20 small corn tortillas
Preheat oven to 425 degrees. Spray two 9 x 13 casserole dishes with non-stick spray.
Heat olive oil in skillet. Cook green pepper and onions until soft. Add minced garlic and cook for 30-60 seconds longer. Add taco seasoning and stir. Let the flavor combine for 1-2 mins. Add 1/4 cup of broth, stir, and simmer for 2 minutes.
Add leftover or rotisserie chicken and salsa. Simmer for about 5-10 minutes. Turn off heat.
Place a small batch of corn tortillas onto a microwave safe plate and cover completely with a wet paper towel. Heat in the microwave for 40-60 seconds. Carefully take one tortilla out of the microwave. Cover remaining tortillas with wet paper towel.
Fill tortilla with chicken mixture and sprinkle with cheese. Roll tortilla and place into 9 x 13 casserole dish. Brush or spray a little olive oil on tortilla to prevent it from cracking while you are rolling the remaining tortillas.
Continue until all tortillas have been used. Cook for 10-12 minutes (do not cover).
Since the taquitos are baked they do tend to crack quite a bit. We did not mind because they tasted so good.
This makes quite a bit of taquitos so I froze the remaining ones.
I served these with leftover rice and fresh cantaloupe. My youngest said they were "nummy", which translates to yummy.
3 to 4 cups of leftover or rotisserie chicken
1/2 cup of onion
1/4 cup of green pepper
1 to 2 cloves of garlic (minced)
1 tbsp of olive oil
2 tbsp of homemade taco seasoning or store-bought
1/4 cup of vegetable or chicken broth
7 oz of salsa
1/2 cup of cheddar, monterey jack or mexican cheese
20 small corn tortillas
Preheat oven to 425 degrees. Spray two 9 x 13 casserole dishes with non-stick spray.
Heat olive oil in skillet. Cook green pepper and onions until soft. Add minced garlic and cook for 30-60 seconds longer. Add taco seasoning and stir. Let the flavor combine for 1-2 mins. Add 1/4 cup of broth, stir, and simmer for 2 minutes.
Add leftover or rotisserie chicken and salsa. Simmer for about 5-10 minutes. Turn off heat.
Place a small batch of corn tortillas onto a microwave safe plate and cover completely with a wet paper towel. Heat in the microwave for 40-60 seconds. Carefully take one tortilla out of the microwave. Cover remaining tortillas with wet paper towel.
Fill tortilla with chicken mixture and sprinkle with cheese. Roll tortilla and place into 9 x 13 casserole dish. Brush or spray a little olive oil on tortilla to prevent it from cracking while you are rolling the remaining tortillas.
Continue until all tortillas have been used. Cook for 10-12 minutes (do not cover).
Since the taquitos are baked they do tend to crack quite a bit. We did not mind because they tasted so good.
This makes quite a bit of taquitos so I froze the remaining ones.
I served these with leftover rice and fresh cantaloupe. My youngest said they were "nummy", which translates to yummy.
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